Jewish Chicken Soup Recipe | olivemagazine

Name: Jewish Chicken Soup Recipe | olivemagazine
Ingredients: 1.4-1.6kg chicken plus any extra chicken carcasses and bones if you have them; 2 medium onions; 3 sticks celery halved; 3 large carrots peeled and halved; 1 parsnip peeled and halved; a handful flat-leaf parsley chopped, the stalks reserved for the soup and the leaves to serve; 10 black peppercorns; 1 bay leaf; 4 eggs; 2 tbsp schmaltz (chicken fat skimmed from the soup) or vegetable oil; 60ml chicken soup; 120g medium matzo meal (see cook's notes); 1 tbsp chicken soup powder mix (see cook's notes)

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Steaming, golden chicken soup with matzo balls is a fixture at most Jewish sabbath meals. This recipe comes from Victoria Prever

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Ingredients

1.4-1.6kg chicken plus any extra chicken carcasses and bones if you have them
2 medium onions
3 sticks celery halved
3 large carrots peeled and halved
1 parsnip peeled and halved
a handful flat-leaf parsley chopped, the stalks reserved for the soup and the leaves to serve
10 black peppercorns
1 bay leaf
4 eggs
2 tbsp schmaltz (chicken fat skimmed from the soup) or vegetable oil
60ml chicken soup
120g medium matzo meal (see cook's notes)
1 tbsp chicken soup powder mix (see cook's notes)